Pork Chops with Apple and Thyme

What a lovely autumn meal! Ted has always been a fan of fruit with chicken and or pork but this recipe, Pork Chops with Apple and Thyme was a huge hit! The aroma while it was cooking was amazing too! I am thinking when I make this again it would be good to have a nice winter squash with is as a side. Tonight, we had gluten free pasta with parsley and butter and beans on the side. Very good and health meal, not to mention it was pretty when it was served up.

Serves 4 30 minutes to prepare

Ingredients

3/4 cup reduced-sodium chicken broth, divided

2 teaspoons cornstarch

2 teaspoons canola oil

4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat

1 small onion, sliced

1 tart apple, such as Granny Smith, peeled and sliced

1/4 cup apple cider, or apple juice

2 teaspoons Dijon mustard

1/4 teaspoon dried thyme

Directions

1 Mix 2 tablespoons broth and cornstarch in a small bowl.

2 Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

3 Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.